/folder_2011_ENG

English 2011

[ GIUBILEO EXPERIENCE is the revolution in the world of traditional gelato.

This Programme enables the participating Gelato Maker to offer his/her customers a unique, top quality product.

NATURAL INGREDIENTS The emulsifiers and hydrogenated or refined vegetable fats have been completely eliminated from the GIUBILEO basic ingredients; natural stabilizers are used instead, such as locust bean gum, also known as carob gum, for milk gelatos and pectin for fruit sorbets.

The recipes are formulated by using cane and grape sugar, fresh cream and milk, top quality ingredients like real Pistachio from Sicily, the Piemonte Region three-lobe hazelnut, dark chocolate and at least 50% of fruit.

Therefore, everyone can understand why the GIUBILEO gelato is good, genuine and most of all coherent with the market needs, which require a “clean label” of ingredients and raw materials well known to the customer, who sees them as healthy and genuine.

Gelato is also more scoopable than one obtained from a traditional base

A REVOLUTIONARY PRODUCTION PROCESS: THE MICRONIZATION The GIUBILEO EXPERIENCE Programme is not limited to a group of extremely innovative base mix and top quality ingredients; it extends its revolutionary trend also to the productive process.

It introduces the GIUBILEO MICRONIZER (exclusively distributed by Comprital), a simple and compact machine suitable even for the smallest gelato parlours; it allows working up to 6 litres of mixture (base and paste of the individual flavour for the milk mixtures or syrup and fruit), obtaining in sixty seconds a “micronized” mixture, i.e. reduced in such microscopic particles to then generate in the batch freezer a gelato with an extraordinarily fine and smooth texture.

Giubileo Products The Giubileo line is constantly changing, providing the gelato maker with a growing range of products that fit perfectly into the Giubileo Experience philosophy

Giubileo Experience pastes Pure raw cane sugar and grape sugar, with no other additives apart natural carob and without emulsifiers.

Pure pistachio giubileo: a Sicilian pistachio with an intense and persistent taste. The high quality and workmanship allow us to obtain a green gelato with no added colors .

Pure Pine nuts: a product of high quality and tradition. For a mild and high class taste .

Premium Almond: a pure almond, clear and lightly Roasted to preserve the fresh flavors of the South

Grape sugar The more natural blend of sugars that can be used in GELATO making, to replace dextrose and inverted sugar. Rich in carbohydrates that make the ice cream structure softer and with a silky texture, it ensures the right melting time and a long shelf life in the GELATO shop display CABINETS , enhancing the flavors of the finest paste. The declaration on the ingredients label is simply “grape sugar”, a plus that will be appreciated by your customers

HAZELNUT “TONDA E gentile trilobata “ : Moderately clear and lightly roasted, a classic in high gelato making craftmanship, 100% pure Giubileo Peppermint: A natural chlorophyll enriched extract of mint from Piedmont . Great for a tasty milk and mint gelato.

Giubileo Caffè del nonno: a completely natural coffee paste (no added flavours), based on high quality concentrated and freeze-dried espresso. All dissolved in grape sugar!

2 Product Prodotto

UtilizzoUse (g/l) (g/l) Uso Conf.(kg/N°buste) Conf.(kg/N°sach)

Product

Use (g/l)

Conf.(kg/N°sach)

GIUBILEO MORBIPAN LATTE 50 150 c

2,5 x 4 4

GIUBILEO FRUTTA

250

2,5 x 4

BASE 50

50

c

2,5 x

4

GIUBILEO FRUTTA PIU 125

1 x 10

EDELWEISS

50

c

2,5 x

4

chimera

50

c/f

2,5 x

4

Product

Use (g/l)

GIUBILEO CIOCCOLATO 350

Conf.(kg/N°sach)

1 x 9

EO he GIUBIL gh the t f o e s a rou the b tinues th ase visit lution at n o o v c e e r e m h T am . Ple CE Progr the shop EXPERIEN itiatives inside E.IT g in marketin ILEOEXPERIENC B IU WWW.G

Giubileo Powders GIUBILEO TIRAMISU: a Comprital classic revisited with ingredients fitting the Giubileo program GIUBILEO WHITE CHOCOLATE: a paste with a strong and natural flavor.

TUORLO PURO: red yolks selected for the preparation of a intense flavored and colored custard , to satisfy the taste but also the customers eyes

STRACCIATELLE

GIUBILEO CHOCOLATE MIX: an extra pure dark chocolate powder to get all the nuances of the best preferred flavor in the world.

MASCARGEL GIUBILEO: a mascarpone powder to strengthen the delicate taste of this fresh cheese PURE LIQUORICE: a special and desired taste in all ice cream shops. For fans of the classic gelato

The special Giubileo toppings, without any artificial products, very rich in butter, for an exceptional smoothness and softness GIUBILEO 70% DARK CHOCOLATE: a strong taste for lovers of contrast and real chocolate GIUBILEO WHITE CHOCOLATE: the sweetness and delicacy of the purest white chocolate Note: the combination of the two chocolates (three-part white and one part of dark chocolate) give result of a delicious milky topping

Giubileo CROUNCHES Crunchy pralines with the highest quality and the purest ingredients.

GIUBILEO CARAMELIZED HAZELNUTS GIUBILEO CROUNCHY HAZELNUT GIUBILEO ALMOND PRALINE GIUBILEO PEANUTS PRALINE

Giubileo biscuits Cookies with GELATO cannot miss in order to best complete diplays windows, but woe to use any type and quality!! We selected fat-free biscuits with honey, butter and brown sugar! A quality that is apparent not only on the label, but also in the customer ‘ s mouths!!

3 Product

Use (g/l)

Conf.(kg/N°sach)

Product

Use (g/l)

Conf.(kg/N°sach)

cAFFE NONNO

50

3 x 2

cIOccO MIX

150

1,5 x 2

TIRAMISU’

80

3 x 2

MAScARGEL

50

1 x 8

cIOccOLATO BIANcO 200

3 x 2

LIQUERIZIA

20

1,25 x 2

Product

Use (g/l)

Conf.(kg/N°sach)

cIOccO 70%

Q. B.

3 x 2

cIOccOLATO BIANcO Q. B.

3 x 2

asi latte B [

senza grassi vegetali

Milk bases without vegetable fats

Our research focuses on the creation of bases for milk based gelato, a real test bench for the know-how of companies working in the gelato ingredients sector. We offer bases without any vegetable fats (hydrogenated or refined) as well as bases with vegetable fats. The recommended dose, indicated near the name of the base itself, can often be significantly reduced.

Morbipan 50 A simple base, with a strong cream taste. It gives a creamy gelato, with a good increase in volume.

Base 50 Very hot and creamy base, because of the presence of complex starches. Good cream/milk taste, suitable to enhance the flavour of pastes.

Chimera 50

Invidia 100

Innovative base with fractionated milk fats and very good cold solubility. It gives a creamy, stable and rich gelato even with a low fat recipe.

Cream flavour.

The best of modern technology has been achieved with this extraordinary base, with fractionated milk fats and pre-emulsified ingredients, milk proteins and natural fibres, allowing minimizing the presence of stabilizers in order to obtain a creamy, rich gelato, with long spoonability both in cold and hot, with a full and marked milk and cream flavour offered by the naturality of the dairy ingredients. Its structure is better than the one obtained with hydrogenated vegetable fats, although its ingredients list is the best you can show, together with a really exceptional result. A dream for many, a desire for others.

Unica 100 A very easy to use base, with neutral taste based on freeze-dried cream, not to cover the flavour of flavouring pastes. Very good cold solubility, it is suitable for complex and unique recipes.

Bon Bon 150 Product with a high concentration of milk derivatives (EC quality hallmark). Main ingredient is freeze-dried cream. No vegetable fats.

Classic cream/milk taste.

Edelweiss 50 A base with a particularly dry and clean structure, and with a completely neutral taste (no added flavours), to be characterized with other ingredients. Suitable for the artisan who wants to characterise a plane base with their personal touch.

For information about the use of products and recipes, please visit the web site www.comprital.com

4 PProdotto roduct

Utilizzo (g/l) Use (g/l) Uso H* Conf.(kg/N°buste) Conf.(kg/N°sach)

Product

Use (g/l)

H* Conf.(kg/N°sach)

Product

Use (g/l)

INVIDIA

100

MORBIPAN

50 50

c

2,5 x 4 4

chIMERA

50

c/f

2,5 x 4

BASE 50

50 50

c

2,5 x 4 4

UNIcA

100

c/f

2,5 x 4

EDELWEISS

50 50

c

2,5 x 4 4

BON BON

150

c

2,5 x 3

chIMERA

50

c/f

2,5 x

*How to employ c = hot process f = cold process

4

H* Conf.(kg/N°sach)

c/f

2,5 x 4

asi latte B [

con grassi vegetali

Milk bases with vegetable fats

Compripan 50

Musa 150

Groundgel 500

Compripan is our line of tradition.

Still today is a classic in many Italian and foreign gelato shops. To be pasteurised and matured, it offers a good creamy gelato, with durable spoonability. Milk flavour.

Product soluble in cold or hot milk, very easy to use to obtain a gelato with high overrun and excellent structure, warm, with long-lasting spoonability. Milk-cream flavour.

A ready to use base, soluble in water and to be characterized with the various flavours. It is the best product for safety, handiness and preparation rapidity for the gelato shop.

Idra 50

Royal Base 180

Base Heidi

A strong milk flavour for this base, with a long and successful tradition: even with simple recipes it gives a gelato with an excellent and durable structure. This base makes gelato flavours marked and very tasty.

Ready base for milk gelato, dose 300 g/l. It gives a gelato with a very high structural quality, in a simple and convenient way, minimizing the risk of errors by avoiding weighing the ingredients several times. The product is easy to use and offers excellent results both in cold and hold. Its elasticity characteristics make the base resistant to thermal shocks and suitable for any display window.

Very similar to Chimera, it has vegetable fats for a particularly clear milk flavour and an extraordinary resistance to thermal shocks.

Completely soluble in cold milk.

Compripan 100 An improved and enriched version of Compripan 50, to obtain an excellent gelato with quite simple recipes.

Nirvana 100 / Nirvana 100 R It has a neutral flavour (a cream flavour version is also available) and is soluble both in cold and hot milk. It is very suitable for gelato displayed higher than tub end or for challenging display windows. It is normally blended with Integra Latte and Integra Panna to obtain a unique gelato, rich, spoonable, with a durable creaminess. The R version is prepared with refined vegetable oils.

Base per cioccolato Cioko Black 250 Mix of unique cocoa powders, coming from remote cultivations. The product is stabilized and cold soluble and it easily allows the quick and simple production of a dark and bitter chocolate gelato.

San Marco 100 It’s the base with the best value for price, soluble in cold and hot milk, creamy and well spoonable. It originally had a neutral flavour, but a cream version is also available. When used in display cabinets, its results are as fine as the ones of the best bases on the market.

5 Product

Use (g/l)

H* Conf.(kg/N°sach)

Product

cOMPRIPAN 50 50

c

2 x 4

NIRVANA

IDRA

50

c/f

2,5 x 4

NIRVANA R

cOMPRIPAN 100 100

c

2,5 x 4

SAN MARcO MUSA

Use (g/l)

H* Conf.(kg/N°sach)

Product

Use (g/l)

H* Conf.(kg/N°sach)

100

c/f

2,5 x 4

ROYAL BASE

180

c

2 x 4

100

c/f

2,5 x 4

GROUNDGEL

500

c

2,5 x 4

100

c/f

2,5 x 4

cIOKO BLAcK

250

c/f

2,5 x 4

150

c/f

2,5 x 4

BASE hEIDI

300

c/f

2 x 4

asi frutta B [ Fruit bases

Perfectissima

Perfecta

Solofrutta

It’s the evolution of a product that had an important role in our Company history.

If it might seem hard to overcome the inherent perfection in the name of our fruit base, the experience gained over the last ten years of research has allowed us to take another technological leap.

It is the low dose fruit base, without milk or fats. It offers the best stability and structure performances with every fruit, even the very acid ones, like lemon and passion fruit.

This product is quickly and completely soluble, so that it does not require any ageing time, even if it is cold prepared. The gelato becomes creamy and spoonable for a very long period, thanks to the optimal distribution of the air bubbles in the sorbet. Combine it with the INTEGRA line: the result will be amazing.

It is the top quality as far as sorbet is concerned.Have you ever thought about producing a sorbet which is made of fruit only, without water? It is now possible with Solofrutta.

Liquidize 3kg of strawberries, dilute in the juice a pack of Solofrutta, stir and freeze. The sorbet will have a 75% of fruit. Nevertheless, since SOLOFRUTTA is made by fructose and fruit fibres, the fruit content of the sorbet is more than 98%.

It is an impressive percentage, and the taste is too: you have the sensation of fruit developing in your palate, while the sorbet delicately melts.

So why not trying Solofrutta with the special recipes for a chocolate sorbet, or yoghurt with a lot of yoghurt included?

Product

Product

Perfectissima represents the new goal of the exaltation of frozen fruit, with a new combination of stabilizers and emulsifiers typical of the Perfecta base, balancing a sophisticated blend of vegetable fibers and complex carbohydrates.

Thus was born Perfectissima, with a dose 80 gr./litre, cold soluble but it can also be used in practical sugar syrups.

The advantages are a long lasting deep creaminess (without the use of any fats and dairy products), a high stability to temperature changes and especially able to maintain the natural colour of fruits, which remains alive for a display with beautiful and natural colours.

Speedy Frutta The quickest and most simple way to make an excellent sorbet, with cane sugar and fructose, using fresh or frozen fruit. The result is a sorbet with remarkable structure and creaminess.

Moreover by using Speedy Frutta the gelato maker is able to speed production up and the chance of making mistakes is strongly reduced.

6 Product

Use (g/l)

Conf.(kg/N°sach)

PERFEcTISSIMA

80

2,5 x 4

SPEEDY FRUTTA

500

0,9 x 12

PERFEcTA

Use (g/l)

40

Conf.(kg/N°sach)

2,5 x 4

SOLOFRUTTA

Use (g/l)

400

Conf.(kg/N°sach)

0,9 x 12

ioccolati C [

s, please For recipe ebsite visit the w ital.com pr www.com

Chocolates

Gran Cioccolato Elvetia Extrabitter

Gran Cioccolato Elvetia

Very intense black colour, fragrant and aromatic smell, very strong and persistent aroma.

Scents of cocoa, coffee and roasted barley.

Creamy structure, marked and tenacious taste, bitter with a sweet note.

It contains chocolate with 70% chocolate mass, in order to obtain a high quality product.

It contains no milk derivatives and it is sweetened with fructose only, in order to enhance the chocolate flavour more.

Ready to use powder product, rich in 70% pure chocolate obtained by a special process which maintains the full flavour characteristics of the best Swiss chocolate. Simply dilute this product in tepid water in order to obtain a real chocolate gelato, with very high organoleptic and structural qualities.

Choco Pasta Sugar-free dark chocolate paste.

Choco Black 250 Mix of unique cocoa powders coming from remote cultivations. The stabilized and cold-soluble product allows dark and bitter chocolate gelato to be easily made – quickly and simply...

Speedy Cioccolato e Speedy Cioccolato Fondente Pre-measured powder products: just dilute in milk and freeze in a professional machine for an unmistakable gelato

Super Cioko Chocolate paste with a round and smooth flavour.

Cioccolato 130 The new cocoa mix perfectly suitable to flavour your own base. You get a top quality cocoa ice cream, deep flavour and dark colour.

Il vero gelato al cioccolato Prodotti in polvere di alta qualità, di utilizzo facile e rapido, per la preparazione di gustosi gelati al cioccolato

2, 5 l di acqua calda+ 1,5 kg prodotto

7 Product

Use (g/l)

GRAN cIOcc ELVETIA

Conf.(kg/N°sach)

Product

Use (g/l)

Conf.(kg/N°sach)

Product

Use (g/l)

Conf.(kg/N°sach)

600

1,5 x 8

SPEEDY cIOccOLATO 500

1,25 x 8

chOcO PASTA

100

3 x

2

G. c. ELVET. EX. BITTER 600

1,5 x 6

SPEEDY cIOcc. FOND. 500

1,25 x 8

SUPER cIOKO

100

3 x

2

chOcO BLAcK 250

2,5 x 4

cIOccOLATO 130

130

2,5 x

4

250

asi B [

per

Bases for alcoholic gelato and concentrates

gelato alcolico e concentrati

Alcolica

Concentrati

It is our base to make sorbets with wines and spirits, an elegant trend which is becoming more and more popular. Local wines for connoisseurs or trendy drinks for the young: Alcolica “supports” very well every kind of alcoholic drink, it adapts to your fantasy and offers fresh and tasty sensations.

A line which extracts from the Speedy products the winning aromatic fraction. These are products to be used in small doses and to add to the bases as if they were aromatizing pastes, although they are lyophilised.

Superlemon Lemon tasting powder product with stabiliser, with natural flavours and lyophilized lemon juice.

Superliquirizia pura 100% liquorice natural powder, without aromatizers and sugars.

Superyò Powder product with yoghurt and natural flavours, for a soft flavour, rich in whole yoghurt.

Yopiù Powder product with yoghurt, with a very marked and persistent flavour. A classic for gelato making.

Rinforza Gusto Latte Powder product, cold or hot soluble to boost the flavour of milk gelato as desired.

Rinforza Gusto Panna Powder product, cold or hot soluble, to boost the flavour of milk gelato as desired.

Mascargel Giubileo a mascarpone powder to strengthen the delicate taste of this fresh cheese

8 Product

ALcOLIcA

Use (g/l)

500

Conf.(kg/N°sach)

1 x 10

Product

Use (g/l)

Conf.(kg/N°sach)

SUPERLEMON

35

1 x 10

SUPERLIQUERIZIA

25

1,5 x 2

MAScARGEL

50

1 x 8

Product

Use (g/l)

Conf.(kg/N°sach)

SUPERYO

50

1 x 10

YOPIU’

50

1 x 10

RINF. GUSTO LATTE

20

1 x 8

RINF. GUSTO PANNA 20

1 x 8

ntegratori I [ Structure improvers

We introduced the Integra line because we were the first to understand the new needs of modern gelato artisans (problems with the display cabinets, transportation, gelato displayed high in tray …). The line is made up by low dose products (from 10 to 20 gr. per litre), with no flavour, cold and hot soluble and “auto-balancing”, to solve all the gelato problems without changing anything in the recipe. Nothing magic. Only the experience of the first.

Int. Latte Rapid dripping Too soft gelato in the shelf Too hard gelato in the shelf Gelato with poor spoonability Gelato poorly warm at the palate Not very rich gelato Gelato with poor shelf life

Int. Panna

Int. Frutta Int. Fibre

▼

Int. Struttura

▼ ▼

▼

▼

▼

▼

▼

▼

▼

▼

▼

▼

▼

▼

▼

▼

▼ ▼

▼

▼

▼

Integra Fibre

Integra Latte Protein integrator. Used to make the gelato “warmer”, with longer melting time and increase display-case life. Both hot and cold soluble.

Integra Panna Fat integrator. Used to improve the structure and stability of gelato (e.g. for table-served gelato). It helps to obtain a gelato presented high in the display window, in combination with “classic” bases. It also corrects the “softness” of some flavours, such as zabaglione, rum & raisins, tiramisu, cassata …

Integra Frutta

Integrator with vegetable fibres, without sugars (sweetened with fructose), fats and milk derivatives. It increases roundness and stability of the gelato. It slows down dripping, and helps preventing the formation of ice crystals.

Suitable for fruit sorbets (also in combination with Integra Frutta) but also to enrich milk based gelato.

Integra Struttura Liquid integrator based on reducing sugars.

It improves structure and spoonability of gelato and helps to obtain a longer shelf life.

Completely soluble at low temperature, it is the optimal sugar mix for a better silkiness of some gelato flavours.

Fat integrator, similar to Integra Panna for results and characteristics, but without any milk derivatives and therefore suitable to be added to fruit sorbets or to products where milk is not desired (vegetable gelato).

9 Product

Use (g/l)

Conf.(kg/N°sach)

Product

Use (g/l)

Conf.(kg/N°sach)

INTEGRA LATTE

20

1,0 x 8

INTEGRA FRUTTA

20

1,0 x 8

INTEGRA PANNA

20

1,0 x 8

INTEGRA FIBRE

15

1,0 x 8

Product

Use(g/l) Conf.(kg/N°vase)

INTEGRA STRUTTURA 20

4 x 2

P aste classiche [ Classic pastes, rich in noble and exclusive flavours. The Alta Qualità line features precious pastes, without any useless vegetable fats, often sugar free, rich in noble products such as cocoa butter, chocolate, hazelnuts, almonds and colourings free.

AMARETTO AMBROGIO (with milk chocolate) APPLE PIE BABYBLUE (sky blue) BIANCOMIL (cream/vanilla) BUBBLE GUM COFFEE PREMIUM CARAMEL (crème caramel) CHOCO PASTA (sugar free chocolate) WHITE CHOCOLATE CREMINGLESE (with eggs and alkermes) CREMVANILLE (with vanilla sticks and eggs) CREMOLINA (emulsifier in paste) CROCCANTINO AL RUM CUOR NOCCIOLA (with plain chocolate) FROLLINO (butter cookie) GIANDUIA PREMIUM LIQUORICE PREMIUM ALMOND (100% pure) ALMOND PREMIUM MARRON GLACE PREMIUM MINT MERINGUE HAZELNUT 100 PLUS stabilized HAZELNUT SCURA GRAN SAPORE HAZELNUT TONDA GENTILE TGT(100% pure) HAZELNUT ITALIA PANNA COTTA PEANUT

PINE NUTS (with pine nuts as main ingredient) PURE PINE NUTS PISTACHIO PISTACHIO EXTRA PISTACHIO PURO GIUBILEO PISTACHIO PURO GIUBILEO (no colors) PISTACHIO GREEN DOP PURE royal PISTACHIO PRALICREM (hazelnut cream) RUM & RAISINS SPALMARELLA (spreading cream) ST. HONORE’ SULTANA (Italian Malaga) SUPERCIOKO (with sugar) TIRAMISU’ IMPERIALE (with mascarpone) TORRONCINO TUOCREM PREMIUM (egg custard) TUOCREM LEMON PREMIUM

10 PProdotto roduct

PASTE MORBIPAN

Utilizzo (g/l) Use(g/l) Uso Conf.(kg/N°vase) Conf.(kg/N°buste)

50-100 50

BASE 50

50

EDELWEISS chIMERA

c 2,5 o 3 2,5 x 2 4 c

2,5 x

4

50

c

2,5 x

4

50

c/f

2,5 x

4

TUORLO VIVO (sugared egg yolk) VANILLA 35 VANILLA WITH PODS VANILLA N VANILLA TAHITI FRENCH VANILLA YELLOW VANILLA N WALNUT (with walnuts as main ingredient) WHISKY ZABAGLIONE PREMIUM (egg nog)

P rimaFrutta [ Primafrutta A line of fruit pastes. We chose to produce them many years ago, with the engagement to have the “fruit” ingredient on top of the list, always.

This made the entire producing process change, using devices which do not “burn” the most delicate fruit, but on the contrary keep its freshness and naturalness.

APRICOT PINEAPPLE ORANGE BANANA STRAWBERRY FRUITS OF THE FOREST KIWI RASPBERRY MANDARIN MANGO MANGO ALPHONSO GREEN APPLE MELON BLUE BERRY BLACKBERRY PASSION FRUIT PEAR PEACH PINK GRAPEFRUIT

POMEGRANATE

11 Product

Use(g/l)

PRIMAFRUTTA 80-100

Conf.(kg/N°vase)

3 x

2

peedy S [ Speedy

We are leaders in the production of already balanced gelato ingredients: the SPEEDY SERIES. These are pre-weighed products: customers only have to dilute 500 gr. of them for every litre of water or milk, according to the desired flavour, to obtain their gelato in a quick, safe, hygienic way, with great taste and structure.

The product can be used in the soft ice-cream machines by increasing the amount of liquid.

All fruit flavours have no fats or milk derivates; the creaminess of the product is ensured by a special combination of beneficial fibres.

ACE SUGAR-FREE ACE Green ACE APRICOT ARANCELLO Sanguinella orange (blood orange) COFFEE SHAKE CHOCOLATE* PLAIN CHOCOLATE* WATERMELON ENERGY FIOCCO (cream flavour)* STRAWBERRY KIWI COCONUT MILK* LIME LIMONCELLO LEMON Amalfi Lemon LIQUORICE* MANDARIN MAPO GREEN APPLE MELON MINT HAZELNUT * YELLOW PEACH pistachio nut * PINK GRAPEFRUIT RAFFAELLO* RICOTTA CHEESE* SOLEADA (tropical) GREEN TEA YELLOW VANILLA* YOGOFIOC YOGHURT (SUGAR FREE)*

with fruit pieces In the SPEEDY WITH PIECES version, fruit has been freeze-dried and cut to pieces (slices or cubes). Once re - hydrated, it provides 20% of fruit to the finished gelato. Many flavours are available for a gelato which is easy to prepare but also high quality.

PINEAPPLE BANANA STRAWBERRY FRUITS OF THE FOREST MANGO GREEN APPLE MELON BLUEBERRY BLACKBERRY YELLOW PEACH PEAR SOLEADA (TROPICAL)

* to be diluted in milk

12 Product

Use (g/l)

Conf.(kg/N°sach)

SPEEDY

500

1,25 x 8/10

Product

Use (g/l)

YOGURT SUGAR FREE 440

Conf.(kg/N°sach)

1,1 x 10

Product

Use (g/l)

SPEEDY WITh PIEcES 500

Conf.(kg/N°sach)

1,25 x 8

asi B [

per

gelato ipocalorico e vegetale

Bases for vegetable gelato without saccharose sugar and gluten

Free!

Riso & Soia

A series of soluble powdered products for a reduced-calories, fat-free gelato with no added sugars. Quick to make but with the excellent Italian gelato taste.

FREE! range does not contain any aspartame.

The range comes with a special promotional kit: information display cm 70x100 and labels.

We are very attentive to the new demands, and we like to abandon tradition from time to time, to find new answers for new needs, without saccharose sugar, low calories, gluten and milk free, with a low glycaemic index.

We put all these nutritional qualities in one product, which takes its name from its main ingredients: RICE & SOYA, because the healthy oriental diet has been based, for millenniums, on rice and soya.

The combination of these two ingredients allows preparing a gelato with a cleaner and fresher flavour with respect to those only based on soya or on rice. Moreover, this gelato is healthy, cholesterol free, low in fat and with a particularly reduced glycaemic index with respect to a traditional cream gelato.

The RICE & SOYA line is available with many ready made flavours, easy to use and always satisfactory. Fruit flavours are rich in pieces of freeze dried fruit, to make the product extremely natural.

FREE! GREEN ACE FREE! CAPPUCCINO* FREE! CHOCOLATE* FREE! LEMON FREE! VANILLA* FREE! YOGHURT*

Vegetalia A line of powder products, ready to dilute in water to obtain a soya based gelato, without any saccharose sugar, milk derivatives and gluten. Customers can choose the “neutral” version, to be aromatised with natural pastes, or the flavoured ones.

RICE & SOYA RICE & SOYA COCOA

VEGETALIA VEGETALIA FRUIT VEGETALIA COCOA VEGETALIA VANILLA

* contain lactose

13 Product

FREE

Use (g/l)

500

Conf.(kg/N°sach)

1 x 10

Product

RISO & SOIA

Use (g/l)

500

Conf.(kg/N°sach)

1,25 x 8

Product

Use (g/l)

Conf.(kg/N°sach)

VEGETALIA

500

2,5 x 4

VEG. FRUTTA

500

1 x 10

VEG. cAcAO

500

1,25 x 10

VEG. VANIGLIA

500

1,25 x 10

ariegati Stracciatelle V [ e

Ripples and stracciatellas (choc chips)

Ripple sauces

Nero Fondente

Easily spreadable products, suitable to be added on the gelato surface or as stuffing.

They are tasty, coloured, rich in pieces (of fruits, dried fruit, coated dried fruit …), they give gelato a more inviting look and a more crispy structure.

This bottled chocolate is liquid above 20°C and solid and crispy when it touches the gelato, very handy to use as stracciatella on the tub, but also on the cups and, why not, on the cone, while clients are waiting for their tasty dessert.

It is not the traditional stracciatella, and not even the traditional chocolate topping. This is why it is called Nero Fondente (Dark Plain Chocolate) and is contained in a black bottle … because it is different from anything else, even from those products which try imitating it.

SOUR CHERRY SOUR CHERRY PREMIUM AMBROGIO ORANGE CHOCO CRUNCH COFFEE CROCK CARAMELIZED FIG WILD STRAWBERRIES FROLLINO LIQUORICE MAPO PRALICREM PROFITERELLA SCROCCOLO SPALMARELLA TOFFEE MOU APPLE PIE WHISKY

Copert Ciok The most suitable stracciatella for chocolatecoated gelato. Good value for money.

Stracciatella Extra Special for gelato shops, with cocoa butter for an amazing melting in the mouth.

Cioccolato Bianco Giubileo A white chocolate paste with a strong and natural flavor.

Cioccolato fondente 70% Gibileo

AMBROGIO: milk chocolate with granulated crunchy hazelnut CHOKO CRUNCH: chocolate with wafers and granulated crunchy hazelnut COFFEE CROCK: coffee chocolate with crunchy almonds and hazelnuts

a strong taste for lovers of .of contrast and real dark chocolate

FROLLINO: soft milk chocolate with pieces of crunchy cocoa biscuits SCROCCOLO: hazelnut syrup with crocant

14 Product

Use(g/l)

Conf.(kg/N°vase)

PASTE DA VARIEGARE

Product

NERO FONDENTE

cON FRUTTA

Q.B.

3 x 2

cON cIOccOLATI

Q.B.

2,5-3 x 2

Use (g/l)

Conf.(kg/N°bott.)

Q.B.

0,8 x 6

cIOccOLATO BIANcO 200

3 x 2

cIOccO 70%

3 x 2

Q. B.

Product

cOPERT cIOcK

Use(g/l) Conf.(kg/N°vase)

Q.B.

3 x 2

STRAccIATELLA EXTRA Q.B.

3 x 2

opping Creme T [ variegare e

per

Toppings and Bottled ripple sauces

Topping

Bottled ripple sauces

Our toppings are made with the best possible ingredients, starting from the bottle, made of soft plastic for food, with anti-drip cap and washable label. We make them nice and handy because you will use them in front of your client, so their use has to be handy, quick and clean.

The product is shiny and tasty; it gently leans on the gelato and slowly descends towards the cup.

These bottled sauces are different from the normal toppings for the quantity of high quality ingredients they contain.

Try our new total quality, from the bottle to the gelato…

CREMA NOCCIOLA: Creamy syrup with the intense and typical flavour of Piedmont hazelnut. It contains crounchy hazelnut pieces.

Perfect for gelato but also for coffee, cake filling and hot chocolate

SOUR CHERRY BANANA COFFEE CARAMEL CHOCOLATE STRAWBERRY FRUITS OF THE FOREST KIWI RASPBERRY MINT HONEY BLUEBERRY HAZELNUT TIRAMISU TOFFEE MOU TROPICAL VANILLA ZABAGLIONE

CREMA CIOCCOLATO BIANCO: A thick and silky cream with the delicate flavour of white chocolate.To be used directly on gelato or to flavour coffee, yoghurt or hot chocolate

CREMA CIOCCOLATO FONDENTE: A strong and persistent flavour of dark chocolate is the main aspect of this real chocolate sauce. We advice to use it on gelato, cakes, yoghurt, coffee and to enhance hot chocolate CREMA CIOCCOLATO AL RHUM: The intense flavour of dark chocolate blends with the finest Jamaican Rhum in this rich chocolate sauce.

Perfect for decorating gelato, for cake filling and to flavour coffee or hot chocolate CREMA NOCCIOLA E CIOCCOLATO: The finest hazelnut from Piedmont together with our rich chocolate make this sauce the ideal enrichment for gelato, cakes and coffee..

CREME PER VARIEGARE

15 Product

TOPPING

Use (g/l)

Q.B.

Conf.(kg/N°bott.)

1 x 6

Product

Use (g/l) Conf.(kg/N°bott.)

cREME PER VARIEGARE Q.B.

0,8 x 6

[

Creme Fredde sorbetti per

Creme ICE

Creme Fredde for slush machine/blenders

mix for sorbets

Set of products in powder to be diluted in milk and water. They should be used in an ice slush machine in order to obtain cold and creamy drinks to be served in 70/120 cc glasses. They can be then decorated with all sorts of toppings or granulated hazelnut, almonds or others.

For a particoularly rich and velvety product, dosage is 1 bag in 4 litres milk but for a more refreshing result the dose of 3 litres milk and 1 or 2 litres water is more desirable.

SORBI LIMONCELLO SORBI LIMONE SORBI MANDARINO SORBI MANGO SORBI MELA VERDE

Crema ICE CAFFE’ The product is a soft, Columbia coffee flavoured cream.

Crema ICE CIOCCOLATO Full-bodied chocolate taste, intense and velvety to the palate.

Crema ICE LATTE A soft cream, with a snow-white colour, thick and velvety, with a pleasant milk taste.

Crema ICE LATTE DI MANDORLE Velvety sorbet, with the flavour of Sicilian and Apulian almonds and scents of Orange rind and Marzipan.

16 PProdotto roduct

Utilizzo (g/l) Use (g/l) Uso Conf.(kg/N°buste) Conf.(kg/N°sach)

SORBETTI MORBIPAN

50 400

c

1,25 2,5 xx 10 4

BASE 50

50

c

2,5 x

4

EDELWEISS

50

c

2,5 x

4

chIMERA

50

c/f

2,5 x

4

Product

CREME ICE

Use (g/l)

250

Conf.(kg/N°sach)

1 x 10

ioccolatissima, C [ Granitissime Granitissime Powder products in packs to be diluted in 3 litres of water to obtain tasty crushed-ice drinks.

GRANIBASE (base neutra) GRANI ACE GRANI AMARENA GRANI ANANAS GRANI ARANCIA GRANI ARANCIA SANGUINELLA GRANI AZZURRO GRANI COLA GRANI FRAGOLINA GRANI KIWI GRANI LIME

GRANI LIMONCELLO GRANI LIMONE GRANI MANDARINO GRANI MELA VERDE GRANI MENTA GRANI MENTA BLU GRANI PESCA GRANI PESCA-ALBICOCCA GRANI TE’ VERDE GRANI Tè ALLA PESCA GRANI YOGURT

Cioccolatissima Thick and creamy chocolate, to be served in a hot cup. A product of the Italian tradition.

17 Product

cIOccOLATISSIMA

Use (g/l)

Conf.(kg/N°sach)

200

0,8 x 10

Product

Use (g/l)

Conf.(kg/N°sach)

GRANI BASE

150

1,0 x 10

GRANI

170

0,6 x 20

GRANI cAFFE’

200

0,6 x 20

A powder product to be diluted with milk and water to produce a tasty yoghurt beverage that can be flavoured with fruits, toppings or pastry and following the simple directions below.

It can be prepared with a blender and served in a glass for immediate consumption.

The glasses with the drink (flavoured or neutral) can be stored at +4 째 C for 3 or 4 days.

Another method of preparation is in a granite machine.

The mixture, neutral or flavoured, can be stored at below 0째 (for a soft iced yoghurt) or at room temperature ( for a fresh yoghurt drink). The mixture can be flavoured directly in a serving glass.

RECIPE 2 litres of milk 1 litres of water Smoothy base 0.600 kg (1bag)

Smoothy

[

For flavouring, add the mixture above whirring 250/300 gr of fresh or frozen fruits or 200 gr of ice cream base or 250 gr of topping.

BASE

18 PProdotto roduct

Utilizzo (g/l) Use (g/l) Uso Conf.(kg/N째buste) Conf.(kg/N째sach)

SMOOTHY MORBIPAN

50 200 c

2,5 0,6 xx 16 4

BASE 50

50

c

2,5 x

4

EDELWEISS

50

c

2,5 x

4

chIMERA

50

c/f

2,5 x

4

[

e

Preparati

per

gelato soft

Ingredients for soft ice cream

Preparationsfor soft gelato Powder product for soft serve machines SOFT CREAM SOFT CHOCOLATE SOFT STRABERRY SOFT LEMON SOFT FROZEN YOGHURT

Frozen Yopiù Frozen Yopiù is a new mixture born from our experience in foreign markets, where the reality of selling Frozen yoghurt is constantly growing, given the healthy values inherent into the product.

We have created a product devoid of fats with a balanced ratio of protein and pre-biotic fibers, which in contact with the yoghurt ingredients turn on all those bacteria critical to our well-being.

The result is a Frozen yoghurt, creamy, fresh and light with a right slightly sour note.

The true flavour of Health.

19 Product

SOFT

Use (g/l)

400

Conf.(kg/N°sach)

1,6 x

8

Product

FROZEN YOPIU’

Use (g/l)

Conf.(kg/N°sach)

250

1,5 x 10

asi B [

per

semifreddo e gelato caldo

Bases for semifreddo, hot gelato and tube cakes

Monrò

Biancocream

It is the first product for the preparation of cakes, semifreddos, single portions and Hot Gelato without hydrogenated vegetable fats, with selected high quality milk fats.

Milk fats give semifreddos and Hot Gelato a very clear taste and structure.

Melting during consumption is slow and regular, without the greasiness feeling typical of hydrogenated vegetable fats. Monrò is particularly suitable for the creation of “tub cakes”, the ultimate trend in the gelato world.

The powder product is to be diluted in cold milk first, and then whipped with a planetary mixer.

Its volume rises as it happens to products with vegetable fats (250-300%), and its stability through time too is quite similar (it does not collapse at room temperature).

It grants better softness than products with vegetable fats when used for display windows, cups, cones or Hot Gelato.

20 PProdotto roduct

Utilizzo (g/l) Use (g/l) Uso Conf.(kg/N°buste) Conf.(kg/N°sach)

MONRO’ MORBIPAN

50 500

c

2,5 2,5 x 4 4

BASE 50

50

c

2,5 x

4

EDELWEISS

50

c

2,5 x

4

chIMERA

50

c/f

2,5 x

4

Product

BIANcOcREAM

Use (g/l)

500

Conf.(kg/N°sach)

2,5 x 4

It was initially introduced many years ago for the production of semifreddos and single portions (it is still a leader in this sector), and was then adapted to the recipes to produce the first Hot Gelatos, thanks to the advice we got from our customers.

The whipped product is extremely stable, creamy and rich, with a particularly clean taste.

The choice of ingredients makes it very natural to the palate, without the aftertastes typical of such products.

[ One for One is a marketing project for gelato parlours wanting to stand out, a “container” where different high quality products can converge to convey a classic yet innovative proposal, a new impetus and advertising incentive for the shop. One for One is an idea accompanied by special recipes and a kit containing one set of small modern glasses, free–standing flavour-tags, advertising poster, recipe book, custom hats and a new, stylish see-through box, the new and elegant container to transport the gelato / gift

(and the semifreddos) in perfect, beautiful single portions. A gift for all. One for one.

The material is available in combination with: SOLOFRUTTA MONRO’ ALCOLICA CREMI’

21 Product

Use (g/l)

SOLOFRUTTA

400

MONRO’

500

Conf.(kg/N°sach)

0,9 x 12 2,5 x 4

Product

Use (g/l)

Conf.(kg/N°sach)

ALcOLIcA

500

1 x 10

cREMI

400

1 x 10

olci Gelati D [ Complete range for the preparation of semifreddos, spoon desserts, gelato pastry and single portions.

CREMI’ Powder base to be diluted in full-cream milk to acquire an excellent dessert custard. By adding pastes you can create an endless number of flavours. Suitable as fillings for cannolis and fruit tarts. The dessert can then be kept at +4 °C or below the zero.

GRANMOUSSE A range of dried non-vegetable-fat product in paste, which can be prepared very quickly, excellent in semifreddos. Dilute 500 g Granmousse in 1 litre of cream,, use a planetary mixer or an electric whipping cream machine to obtain a ready–to-use semifreddo.

GRANMOUSSE CAFFè: from a selected Arabic coffee blend GRANMOUSSE CHANTILLY: delicate egg cream with a trace of vanilla bourbon GRANMOUSSE CHOCOLATE: a strong bitter chocolate flavour

GRANMOUSSE LEMON CREAM: egg cream with a lemon zest GRANMOUSSE STRAWBERRY: natural flavour with strawberry juice GRANMOUSSE WILD BERRIES: combination of strawberries, raspberries and blueberries GRANMOUSSE LEMON: natural lemon flavour with juice and essential oils GRANMOUSSE HAZELNUT: an intense roasted hazel nut flavour GRANMOUSSE PANNA: a well-balanced recipe to enhance the natural taste GRANMOUSSE VANILLA: with the unmistakable trace of Tahiti vanilla GRANMOUSSE SABAYON: egg nog with superior Marsala GRANMOUSSE NEUTRAL: a neutral taste as a base for your creativity

GLASSE’ Cake icing to decorate semifreddos for a simple yet elegant and dramatic result.

GLASSE’ CHOCOLATE GLASSE’ STRAWBERRY GLASSE’ LEMON

22 PProdotto roduct

Utilizzo (g/l) Use (g/l) Uso Conf.(kg/N°buste) Conf.(kg/N°sach)

Product

Use (g/l)

Conf.(kg/N°sach)

cREMI MORBIPAN

50 400 c

2,5 1 x 10 4

GRANMOUSSE neutra 400

1 x 6

BASE 50

50

c

2,5 x

4

GRANMOUSSE

500

1 x 6

EDELWEISS

50

c

2,5 x

4

chIMERA

50

c/f

2,5 x

4

Product

GLASSE

Use (g/l)

Q.B.

Conf.(kg/N°sach)

3 x 2

FARCITURE SOUR BLACK CHERRY AMBROGIO ORANGE WILD STRAWBERRIES CARAMELIZED FIG PRALICREM SPALMARELLA APPLE PIE

DECORI’

SORBIFREDDI

Special sugar for solid decorations to use on semifreddos, cakes, gelato and single portions; it easily melts in the microwave and crystallizes again during the cooling process in desired shapes, obtaining decorative sparkling sugar pieces to decorate your own dessert.

These the new idea of parfait. No one had ever thought of joining the creamy texture, the warmth and velvety sensation of the parfait with the freshness and the taste typical of the fruit sorbet. Sorbifreddi have all of this: under the icy bark of sorbet, a soft and enveloping core.

A real after-meal dessert that your customers will appreciate with the companionship of friends even in the hottest days.

A new idea that relaunches the image of your establishment with a unique and distinctive product.

I ROSOLI Liqueurs acquired from old recipes, obtained by a natural maceration and distillation process of fine officinal herbs. To be diluted at 30 °C, they are kept in handy 1 lt glass bottles. Particularly suitable for soaking your own specialties.

ORANGE ROSOLIO BENEVENTO ROSOLIO CARIBBEAN ROSOLIO COFFEE ROSOLIO FLORENCE ROSOLIO MARASCA CHERRIES ROSOLIOS

23 Product

Use (g/l)

Conf.(kg/N°sach)

FARcITURE cON FRUTTA

Q.B.

3 x 2

cON cIOccOLATI

Q.B.

2,5-3 x 2

Product

Use (g/l)

Conf.(kg/N°sach)

ROSOLI

Q.B.

1 x 6

DEcORI

Q.B.

1 x 6

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MAIN SPONSOR

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